La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) Truffles and chef Takeshi Ohira

and chef Takeshi Ohira

Dessert & BakingWhat does it take to perfect a flawless éclair

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Though best known for her deep dives into cuisines from all around the world

La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) Truffles and chef Takeshi OhiraNOTE: This book is in Italian. A compendium of confectionery and other desserts from the Italian Master Pastry Chef Academy's Pastry Chef of the Year 2020. Ingredients, techniques, classic and innovative recipes and theory with large scale photography throughout. Includes gummies, toffee, marshmallow, hard candy and fondant, liqueurs, pressed candies, nougats, delicious spreads and much more.